Preheat oven to 375. Line muffin tins with papers. In a small bowl, whisk together flour, baking powder and allspice and set aside

In a large bowl, cream together butter and sugar until light and fluffy. Beat in vanilla and orange zest. Add flour mixture to butter mixture, half at a time, alternating with the milk. Mix only until combined. (I added a little water to mixture) Fold in raspberries and chocolate chips. Spoon batter into prepared muffin pans. Bake for 25 to 30 minutes. Let cool to room temperature. Makes about 24 muffins

My daughter Chelsea has been in a baking mood lately, so she is constantly trying new recipes. She wanted to make something with white chocolate in it for Sweetest Day and searched and found this recipe.

When she first made the muffins we were missing a few of the ingredients; allspice & orange zest. They turned out delish so I decided to make them again. This time picking up the extra ingredients that were missing. I liked this batch, but didn't love them like the first ones.

So when I offered to make them for the Bertram I decided to stick with the first recipe that didn't include the allspice. They are my new favorite muffin!